🧁 Peanut Butter Chocolate Chip Cupcakes

Here’s a delicious recipe for Peanut Butter Chocolate Chip Cupcakes — soft, moist cupcakes bursting with peanut butter flavor and studded with melty chocolate chips. Perfect for any occasion!

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🧁 Peanut Butter Chocolate Chip Cupcakes

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⏱️ Time:

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 35 minutes

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✅ Ingredients

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar)
• 1/2 cup mini chocolate chips

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Extra chocolate chips for garnish (optional)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat butter, peanut butter, and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then vanilla extract.
5. Alternate adding dry and wet: Add dry ingredients in 3 parts, alternating with buttermilk, beginning and ending with dry. Mix until just combined.
6. Fold in chocolate chips gently.
7. Fill cupcake liners about 2/3 full with batter.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Frosting:

1. Beat butter and peanut butter until creamy.
2. Gradually add powdered sugar, mixing well.
3. Add vanilla and milk, one tablespoon at a time, until frosting is smooth and spreadable.
4. Frost cooled cupcakes and garnish with extra chocolate chips if desired.

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🍽️ Serving Suggestions:

• Serve slightly chilled or at room temperature.
• Pair with a glass of cold milk or coffee.

📝 Notes:

• Buttermilk substitute: Use milk + 1/2 teaspoon vinegar or lemon juice, let sit 5 minutes.
• Peanut butter: Use creamy peanut butter for smooth batter and frosting. Natural peanut butter can work but may alter texture.
• Chocolate chips: Mini chips distribute better throughout the cupcakes.
• Room temperature ingredients: Make sure butter, eggs, and buttermilk are at room temperature for smooth mixing.
• Storage: Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

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💡 Tips for the Best Cupcakes:

1. Don’t overmix the batter—mix until just combined to keep cupcakes tender.
2. Fill liners 2/3 full for perfect cupcake height without overflowing.
3. Use a toothpick to test doneness—clean or with a few moist crumbs means done.
4. Cool completely before frosting to prevent melting the frosting.
5. For extra peanut butter flavor, add a small dollop of peanut butter on top before frosting.
6. Warm frosting slightly if it’s too stiff for easy spreading.